Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin
This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86%) than freeze-dr...
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International Food Research Journal, Universiti Putra Malaysia
2015
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=85004 |